LEFTOVER POACHED CHICKEN FROM OUR CHICKEN STOCK RECIPE has seemingly endless creative uses. Serve the salad over fresh greens, or roll the chicken in a wrap for a quick lunch. Fresh corn and bell peppers add both flavor and crunch to this dish.

　　

Ingredients

serves 4

　　1/2 cup extra-virgin olive oil

　　1/2 cup rice vinegar

　　1/4 cup freshly squeezed lime juice (1 to 2 limes)

　　2 teaspoons chili powder

　　2 teaspoons ground cumin

　　1/2 teaspoon garlic powder

　　2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　1/2 teaspoon Tabasco or other hot sauce

　　4 cups cubed poached chicken (page 230)

　　2 large ears yellow corn, kernels removed (about 1 1/3 cups)

　　1/2 cup chopped fresh cilantro

　　1/2 red bell pepper, diced

　　4 green onions (white and green parts), thinly sliced

　　2 jalapeño peppers, seeded and diced

　　

Step 1

To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.

　　

Step 2

Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeños, and stir well to coat. Serve cold or at room temperature.

　　

Make Ahead

Step 3

The salad will keep, covered, for up to 1 day in the refrigerator.

　　Pure Flavor